These banana crepes drenched in a warm chocolate sauce will enhance any meal or family breakfast. If you want to impress over the weekend, please make sure to prepare them.
For the filling, whisk the milk, condensed milk, eggs, and cornstarch in a medium saucepan until well combined. Heat while stirring constantly over medium heat until it comes to a boil.
Reduce the heat to low and cook, stirring constantly for 5 more minutes or until thickened. Remove from heat and add the vanilla extract, let it cool to room temperature. Add the sliced bananas and set aside.
For the crepes, combine the other 2 eggs, milk, flour, 2 tablespoons of butter, and a pinch of salt in a medium bowl. Heat a 10-inch diameter skillet over medium heat. Lightly grease it with 2 tablespoons of butter using a brush.
Pour 1/4 cup of the mixture into the skillet, move it in a circular motion to form a thin crepe over the entire surface. Cook for 1 to 2 minutes and flip the crepe to cook the other side for 10 seconds. Repeat this process to prepare 10 crepes.
For the ABUELITA sauce, combine the molinillo chocolate and the half cream in a small saucepan. Heat over medium heat, stirring constantly until melted and smooth. Pour over the prepared crepes and serve immediately.
Fill each crepe with 1/2 cup of the banana filling and fold them. Serve immediately topped with abuelita sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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